Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans

TY - JOUR

T1 - Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety

T2 - A single-blinded, randomised crossover study in humans

AU - Andersen, Sabina Stoffer Hjorth

AU - Heller, Jonas M F

AU - Hansen, Thea Toft

AU - Raben, Anne

N1 - CURIS 2018 NEXS 382

PY - 2018/11/10

Y1 - 2018/11/10

N2 - High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18–40 years; body mass index (BMI) 18–27 kg/m2) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

AB - High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18–40 years; body mass index (BMI) 18–27 kg/m2) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

KW - Faculty of Science

KW - Appetite

KW - Obesity

KW - Eating behavior

KW - Glycaemic index (GI)

KW - Ad libitum energy intake

KW - Hunger

KW - Fullness

KW - Prospective food consumption

KW - Carisma

KW - Arizona

U2 - 10.3390/nu10111726

DO - 10.3390/nu10111726

M3 - Journal article

C2 - 30423848

SN - 2072-6643

VL - 10

JO - Nutrients

JF - Nutrients

IS - 11

M1 - 1726

ER -